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The Argentinean herb sauce known as chimichurri is traditionally made with parsley and lemon juice, but it’s infinitely adaptable by swapping in other acids and green herbs, such as ramps, which are popping up in the woods this time of year. We usually serve this sauce with grilled steak, but it’s also wonderful spooned over grilled chicken, lamb, fish or roasted vegetables. Finely chop 1 small bunch ramps and 1 shallot. Combine the ramps, shallots, 1/3 cup olive oil, 2 tablespoons apple cider vinegar, ½ teaspoon crushed red pepper flakes and ½ teaspoon kosher salt in a bowl. Stir everything together and taste; adjust the seasonings as needed. The chimichurri can be made up to 2 hours ahead. —Makes about 1 cup